Baked Potato Soup with Cheddar and Bacon

Baked Potato Soup with Cheddar and Bacon Recipe from Liberia

Region / culture: Liberia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Baked Potato Soup with Cheddar and Bacon is a hearty and comforting dish that combines the classic flavors of a loaded baked potato in a creamy soup form. This recipe is perfect for those chilly days when you crave something warm and satisfying. With its rich blend of potatoes, cheese, bacon, and sour cream, this soup is sure to please everyone at the table.

History

The concept of potato soup has been around for centuries, with variations found in many cultures around the world. The addition of cheddar cheese and bacon, however, gives this recipe a distinctly American twist, reminiscent of a fully loaded baked potato. This particular version of Baked Potato Soup has evolved over time, incorporating modern ingredients and cooking techniques to enhance its flavors and textures.

Ingredients

4 large potatoes
0.67 cup butter
0.67 cup flour
1.5 qt (1.42 liter) milk
4 green onions, chopped
1 cup sour cream
2 cup crisp-cooked, crumbled bacon
5 oz (142 g) cheddar cheese, grated
salt and pepper to taste

How to prepare

Preheat the oven to 350°F (177°C) and bake the potatoes until they are fork tender.
Melt the butter in a medium saucepan. Slowly blend in the flour using a wire whisk until thoroughly blended.
Gradually add the milk to the butter-flour mixture, whisking constantly. Whisk in the salt and pepper and simmer over low heat, stirring constantly.
Cut the potatoes in half, scoop out the meat and set it aside. Chop half of the potato peels and discard the remainder.
When the milk mixture is very hot, whisk in the potato. Add the green onion and potato peels. Whisk well, then add the sour cream and crumbled bacon. Heat thoroughly.
Add the cheese a little at a time until it is all melted in.

Variations

For a lighter version, substitute half of the milk with chicken or vegetable broth and use low-fat cheese and sour cream. Vegetarians can omit the bacon or use a plant-based alternative.

Cooking Tips & Tricks

To achieve the perfect consistency and flavor for your Baked Potato Soup, consider the following tips:

- Use starchy potatoes like Russets for a thicker, creamier soup.

- Cook the bacon until crisp to add a crunchy texture contrast.

- Gradually add the cheese while stirring to ensure it melts smoothly without clumping.

- For an extra smooth soup, use an immersion blender to puree the soup before adding the bacon and cheese.

Serving Suggestions

Serve the Baked Potato Soup hot, garnished with extra chopped green onions, shredded cheese, and bacon bits. A side of crusty bread or a light salad complements the richness of the soup perfectly.

Cooking Techniques

Baking the potatoes before adding them to the soup enhances their flavor and texture. Using a wire whisk to blend the flour and butter prevents lumps in the soup, ensuring a smooth consistency.

Ingredient Substitutions

For those who are lactose intolerant, lactose-free milk and cheese can be used. Gluten-free flour can replace regular flour for a gluten-free version of the soup.

Make Ahead Tips

This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little milk if the soup has thickened too much.

Presentation Ideas

Serve the soup in hollowed-out bread bowls for an impressive presentation. Garnish with fresh herbs like chives or parsley for a pop of color.

Pairing Recommendations

A crisp, green salad with a vinaigrette dressing pairs well with the richness of the soup. For wine enthusiasts, a glass of Chardonnay complements the creamy texture and flavors of the soup.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator. To reheat, warm the soup on the stove over medium heat, stirring occasionally. Add a bit of milk if needed to adjust the consistency.

Nutrition Information

Calories per serving

A serving of Baked Potato Soup contains approximately 400 calories. This makes it a hearty meal option, especially when served with a side of bread or salad.

Carbohydrates

A serving of Baked Potato Soup contains approximately 45 grams of carbohydrates. The majority of these carbs come from the potatoes, which are a natural and wholesome source of energy.

Fats

This soup is rich in fats, with a serving providing about 25 grams of fat. The fats come from the butter, sour cream, cheese, and bacon, contributing to the soup's creamy texture and savory flavor.

Proteins

Each serving of Baked Potato Soup offers around 15 grams of protein, primarily from the bacon, cheese, and milk. This makes the soup a satisfying meal that can help keep you full for longer.

Vitamins and minerals

The soup is a good source of calcium from the cheese and milk, as well as vitamin C and potassium from the potatoes. It also contains small amounts of iron and vitamin A.

Alergens

This recipe contains common allergens such as dairy (butter, milk, cheese, sour cream) and gluten (flour). Individuals with allergies or intolerances to these ingredients should take caution.

Summary

Baked Potato Soup with Cheddar and Bacon is a calorie-dense meal that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, due to its high fat and calorie content, it's best enjoyed in moderation.

Summary

Baked Potato Soup with Cheddar and Bacon is a comforting and satisfying meal that combines the beloved flavors of a loaded baked potato in a warm, creamy soup. With its rich taste and hearty ingredients, it's a perfect dish for cold days or whenever you're in the mood for something comforting. By following the tips and variations provided, you can easily customize the soup to suit your dietary needs and preferences.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Baked Potato Soup with Cheddar and Bacon. It was many years ago, back when I was just a young girl eager to learn how to cook. I had always been fascinated by the magic of transforming simple ingredients into delicious meals, and my grandmother was the one who first introduced me to the joys of cooking.

My grandmother was a wonderful cook, and she had a knack for creating mouth-watering dishes out of whatever she had on hand. She never followed a recipe exactly, preferring instead to rely on her intuition and years of experience in the kitchen. I remember watching her move effortlessly around the kitchen, chopping, stirring, and tasting as she went along. She made it all look so easy, and I couldn't wait to one day be able to cook like her.

One day, as I sat at the kitchen table watching my grandmother prepare dinner, she pulled out a tattered old cookbook from her collection. She flipped through the pages until she found the recipe for Baked Potato Soup with Cheddar and Bacon. As she read through the ingredients and instructions, I could see the excitement in her eyes.

"This is one of my favorite recipes," she said with a smile. "It's perfect for a cold winter day, and it's always a hit with the whole family."

I watched as my grandmother gathered the potatoes, bacon, cheddar cheese, and other ingredients needed for the soup. She explained each step of the recipe to me as she worked, showing me how to properly dice the potatoes, crisp the bacon, and melt the cheese. I hung on her every word, eager to learn all I could about this delicious dish.

As the soup simmered on the stove, filling the kitchen with its savory aroma, my grandmother sat down at the table with me. She handed me a spoon and a bowl filled with the steaming soup, topped with a generous sprinkle of cheddar and crispy bacon.

"Go ahead, taste it," she said with a smile.

I took a spoonful of the soup and let it linger on my tongue. The flavors exploded in my mouth – the creamy potatoes, the sharp cheddar, the smoky bacon – it was pure comfort in a bowl. I couldn't believe that something so simple could be so delicious.

From that day on, Baked Potato Soup with Cheddar and Bacon became a staple in our household. My grandmother would make it for special occasions, like birthdays and holidays, and it always brought a smile to everyone's face. I loved watching her cook, learning from her every step of the way.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. I have added extra cheese, a dash of hot sauce, and even a dollop of sour cream to make it my own. But no matter how I change it, the essence of the soup remains the same – warm, comforting, and delicious.

Now, as I sit in my own kitchen, preparing a pot of Baked Potato Soup with Cheddar and Bacon for my own family, I can't help but think back to that day so many years ago when my grandmother first shared this recipe with me. I can still hear her voice guiding me through each step, her laughter filling the room as we enjoyed the fruits of our labor together.

Cooking has always been a way for me to connect with my past, to remember the love and patience that my grandmother poured into every dish she made. And as I serve this soup to my own loved ones, I know that her legacy lives on in every bite.